Mix all the ingredients in a bowl and keep aside for 15 minutes.
Brush a microwave safe plate with oil and arrange the marinated paneer cubes in a single layer. Cook on high for 5 minutes.
Take oil or ghee, shahjeera, finely chopped onions, tomato puree, chilli paste, ginger-garlic paste and salt in a microwave safe bowl, cover the bowl with a lid and cook for 7 minutes on high (stir twice).
Add cinnamon powder, coriander powder, garam masala powder and red chilli powder and cook for 2 minutes on high.
Add the rice, coconut milk and water, stir once, cover the bowl with the lid and cook for 15 minutes on high (stir twice in between) until the rice gets cooked.
Add chopped mint leaves and keep aside.
Add the tandoori paneer cubes to the already prepared pulao, toss everything gently until everything is mixed well.
Serve hot with onion raita or papads.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.